Sunday, June 29, 2014

Power Greens Breakfast Casserole with Feta and Mozzarella (Low-Carb, Gluten-Free)

Power Greens Breakfast Casserole with Feta and Mozzarella has a whole pound of greens!

Power Greens Breakfast Casserole with Feta and Mozzarella found on

When I shared the recipe for Power Greens Salad with Blueberries and Almonds, I raved about how much I love the Power Greens mix of chard, kale, and Spinach I've been getting at Costco.  And if you know my food preferences at all, you might have guessed I'd be making some kind of breakfast casserole with this delicious mix of greens.  In the last couple of weeks I've made this Power Greens Breakfast Casserole with Feta and Mozzarella four times, so that's a sign of how much I like it!

Then last weekend my friend Sean from Punk Domestics stayed at my house when he was in town for the Alt Conference, and when I fed him some of the leftovers for breakfast, he gave the recipe a thumbs up.  I actually used a full pound of the greens mix in this, which helped balance out the generous amount of cheese!  I think the combination of cheeses here went really well with the variety of greens, so if you like the idea of starting out the day with a healthy dose of greens, give this a try!

I love having this in the fridge for a heat-and-eat breakfast, but I also think this would make a delicious light meal for lunch or dinner, so if you ask me this is pretty much a perfect Meatless Monday dish!  (To see lots more meatless recipes, use either the label Meatless Monday or Vegetarian Recipes in the recipe index or visit my Meatless Monday Pinterest board.  I also share Meatless Monday ideas from other blogs each week for Meatless Monday at

Here's the big bag of greens I started picking up at Costco that started this Power Greens binge at my house.  (When I googled it, I found there were lots of companies making a similar mix of greens if you can't find this one.)

Heat a little olive oil in a large, deep frying pan and add the greens all at once.

Then use a large turner to keep turning the greens over and over until they're all wilted down like this.

Put the wilted greens in a large glass or ceramic casserole dish that you've sprayed with olive oil or non-stick spray. 

Spread the crumbled Feta, cubes of mozzarella, and sliced green onion on top of the wilted greens.  Season to taste with fresh-ground black pepper and Spike Seasoning (or use your favorite seasoning blend that's good on eggs if you don't have Spike.)

Beat the eggs until yolks and whites are well-combined and then pour over the greens and cheese.

I like to use a fork and "stir" the mixture so the top of the casserole shows all the ingredients.

Bake at 375F for about 40-45 minutes, or until it's as browned as you like it.

I use this container with a snap-tight lid to keep leftovers in the fridge so I can enjoy this for breakfast for several days after I've made a big casserole like this one.

Power Greens Breakfast Casserole with Feta and Mozzarella
(Makes 8 servings; recipe created by Kalyn.)

1 lb. power greens mix (a blend of kale, chard, and spinach)
1-2 tsp. olive oil (more or less, depending on your pan)
4-6 oz. mozzarella cheese, cut in 1/2 inch cubes (South Beach Diet recommends reduced-fat cheese)
4 oz. Feta, crumbled (I used my favorite Feta)
1/2 cup sliced green onion
Spike Seasoning to taste, about 1 1/2 teaspoons
fresh-ground black pepper to taste, about 3/4 teaspoon
14 eggs
low-fat sour cream for serving (optional but good)

Preheat oven to 375F/190C.  Spray a large glass or ceramic casserole dish with olive oil or non-stick spray.  (My dish was 10" x 13"; if you don't have a dish that's close to that size I would cut down the recipe a bit.)

Heat a little olive oil in a large non-stick frying pan with high sides.  Turn heat to high, add the greens all at once, then immediately use a large turner to turn greens over and over until they're completely wilted down. (This will only take a minute or two, watch them carefully.)  Put the wilted greens in the bottom of the casserole dish.

Cut the mozzarella into cubes about 1/2 inch square (or you can use grated mozzarella, but I do like the nuggets of melted cheese from the mozzarella cubes.)  Crumble the Feta and slice enough green onions to make 1/2 cup.  Sprinkle the mozzarella, feta, and sliced green onions over the greens.  Season the mixture to taste with Spike Seasoning and fresh-ground black pepper.  (Don't use salt, the Feta is salty enough.)

Beat eggs until the yolks and whites are well-combined, then pour over the greens/cheese mixture.  Use a fork to gently "stir" the mixture so the greens, eggs, and cheese are evenly distributed.

Bake 40-45 minutes, or until the mixture is completely set and the top is as brown as you prefer.  Serve hot, with a dollop of low-fat sour cream if desired. This will keep in the refrigerator for up to a week and can be reheated in a microwave or in a frying pan on the stove.

Click Here for Printer Friendly Recipe

South Beach Suggestions:
This recipe is loaded with healthy low-glycemic ingredients, and I would eat this for any phase of the South Beach Diet. If you're concerned about fat and are actively trying to lose weight, I would use the smaller amount of cheese. South Beach recommends low-fat cheese.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Breakfast Ideas with Kale, Chard, or Spinach:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole ~ Kalyn's Kitchen

Kale Frittata ~ David Lebovitz

Swiss Chard, Mozzarella, and Feta Egg Bake ~ Kalyn's Kitchen

Green Shakshuka ~ The Kitchen

Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
counter customizable free hit
Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. I'm going to have to look for those power greens the next time I am at Costco!

  2. I love that mix also!! So perfect to start your day with in this casserole!

  3. I do love the power greens salad mix at Costco's, and how it shrinks when you cook it so you can pack more into dishes like your beautiful breakfast casserole.

  4. Thanks Joanne and Jeanette! I can tell I will be using the power greens more and more often.

  5. Hi Kalyn. Just went gluten free so really appreciate these recipes. Keep em coming!

  6. Glad the gluten-free recipes are helpful. You might want to check out the Index of South Beach Diet Phase One Recipes in the left sidebar. Phase One doesn't permit grains, so all those recipes are gluten-free.

  7. Thanks Kalyn. I know that South Beach has mixed feelings re gluten free in phase 2 and 3.

  8. This is absolutely my favorite kind of breakfast, and I love that you can cook at the beginning of the week, and have breakfast for several days.

  9. Looking forward to making this for a potluck brunch on Friday before the parade in Park City.

  10. This casserole looks amazingly delicious! It's calling my name with all ingredients you used! Will definitely make this!

  11. Thanks Zerrin, glad you like it!

  12. I made this for dinner last night, and it was terrific! Even my husband, who is not a fan of casseroles, egg bakes or spinachy stuff liked it (obviously I was taking a bit of a risk with this one. Lol.) I used organic spinach and arugula, since that's what I had on hand, and chopped up some cherry tomatoes for color. Awesome. Husband is even eating the leftovers (on his own volition!) for dinner tonight!

  13. Erin, so glad to hear it was a hit!

  14. Thanks for the tip about the Power Greens: I had always walked right past them. But the bag was so big! So, I used them for a couple of salads, and today, when the temperature finally broke here, made the casserole. Loved it, and here too, even my "I hate anything green and/or healthy" husband asked for more.
    And tomorrow morning I need to fly out the door, so this will be perfect.
    Wish I had seen the tip about cherry tomatoes, but there will definitely be a next time.

  15. Glad you enjoyed it. It is a HUGE bag, but I've managed to use it up every time I've gotten it.

  16. Could steaming the greens for a couple minutes work? I have a hard time not burning the greens at all.

    1. Yes that will work but I would drain them well after you steam them.


I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated!

Blogging tips